Sunchoke gnocchi with vegetables and turmeric

Ingredients

• 500 g of Jerusalem artichokes
• 1 cup of spelt flour (T640)
• 1 egg
• salt
• 1 small sweet potato
• Half a head of Milan cabbage
• Half a small head of cauliflower
• 1 small onion
• 1 stalk of celery
• 2 to 3 bunches of parsley
• 1 tablespoon of sunflower oil
• 1 teaspoon of turmeric
• 4 to 5 cilantro seeds
• 1 tablespoon of olive oil
• salt

Peel the Jerusalem artichokes, boil them in salted water, drain them thoroughly, and then puree them using an immersion blender.

On the work surface, mix the mashed potatoes with flour, egg, and salt to form a soft dough. Roll it into logs and cut into gnocchi.

Sauté the chopped onion and turmeric in sunflower oil, then add the chopped cilantro, a little hot water, and salt.

Add the diced sweet potato, cabbage, cauliflower, and celery, and cook until tender.

Cook the gnocchi in boiling, salted water until they float to the surface, then drain them.

Serve them drizzled with olive oil, along with the vegetables and chopped parsley.